8 Chicken breasts, boneless and skinless (approx. 1 lb.)
1/2 tsp. Salt
1/2 tsp. Ground Pepper
3/4 cup All-purpose flour
1/4 cup Olive oil
1 package (12 oz.) Spaghetti pasta
2 tbsp Capers, drained and rinsed
2 tbsp Fresh parsley, finely chopped
Cook pasta according to package directions; drain well.
Season chicken all over with salt and pepper. Coat each evenly in flour, shaking off the excess. Heat oil in a large nonstick skillet set over medium heat. Cook chicken, in batches, for 3 to 5 minutes per side or until browned and cooked through. Transfer to a plate and keep warm.
Wipe skillet clean, and stir in pasta sauce; bring to a simmer. Toss some sauce with the spaghetti until coated. Serve chicken over spaghetti and top with remaining sauce. Garnish with capers and parsley. Serve with lemon wedges.